Earth Dance Farm

Community Supported Agriculture (CSA)

Delivering fresh, local, chemical free food to your neighborhood.
We offer Spring, Summer, Fall and Egg shares.

HAPPY SPRING EVERYONE!!
We are busy planting in the hoop house for Spring Shares and in the greenhouse/germination chambers for Summer Shares!
We genuinely expect a fantastic year of wonderful, diverse, and nutrient-dense produce coming out of our fields and structures and into your communities.
In these uncertain times please know that Earth Dance Farm will be here in full force providing food for your families.

It is comforting to know:
• by design we are self quarantined here on the farm
• boxes/ice packs are washed weekly with a bleach/water solution
• group pick-up is done at a site where you can come as you are able, grab your box/produce, and be back into your car in less than 5 minutes

I am always just an email or a phone call away.
Warmly, Norm

Grilled Potato Squash with Marjoram

by

Grilled Potato Squash with Marjoram
Serves: 6
Ingredients
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallot
  • 1 tablespoon plus 2 teaspoons chopped fresh marjoram
  • 1 teaspoon finely grated lemon peel
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/2 pound small fingerling potatoes (such as Russian Banana), unpeeled, halved lengthwise
  • 1 pound assorted summer squash (such as zucchini and yellow crookneck), cut on diagonal into 1/3-inch-thick slices
  • 1 large red bell pepper, cut into 1-inch-wide strips
Instructions
  1. Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.
  2. Prepare barbecue (medium heat). Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat.
  3. Combine squash and bell pepper in large bowl; add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
  4. Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces; add to vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.

 

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 Grilled Potato Squash with Marjoram
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